The spicy crumb topping dusted over these eggs serves as the white bread component of the Nashville-style hot chicken experience. The hot sauce, mustard, and cayenne blend for a layered heat, while the pickle adds snap. The inspiration for the spicy crumb topping came from a garlic toast version I read about on A Farmgirl’s Dabbles blog.
Ingredients
- 1 dozen eggs
For the Filling
- 1 tablespoon Dijon mustard
- 2½ tablespoons mayonnaise
- 3 teaspoons cayenne hot sauce
- ½ teaspoon cayenne pepper
- 2 tablespoons minced dill pickle
For the Garnish
- ½ teaspoon cayenne pepper
- ½ teaspoon light brown sugar
- Pinch of ground cumin
- ¼ cup (30 g) bread crumbs
- 1 teaspoon vegetable oil
- Dill pickle rounds, cut into wedges for garnish
- Paprika
How to Make It
- Hard-cook the eggs by placing them in a saucepan, covering them with water, and bringing the water to a boil. Remove the pot from the heat and cover it. Allow the eggs to sit in the water for about 15 minutes. Make the Filling
- Slice the eggs lengthwise and drop the yolks into a medium bowl; arrange the egg white halves on a platter.
- To the yolks, add the Dijon, mayonnaise, hot sauce, cayenne, and chopped pickle by mashing the mixture with the back of a fork. Set it aside in the refrigerator. Prepare the Garnish
- Combine the cayenne, brown sugar, and cumin with the bread crumbs in a small bowl. Heat the oil over medium and then toast the spiced bread crumbs for about a minute.
- Fill the egg whites with the yolk mixture, top each one with a triangle of pickle and a sprinkle of paprika. Dust the eggs and platter with the spicy bread crumbs for color and crunch before serving.
